What my mom does is something similar to what Argranade suggested.
she coats both sides of the meat with flour then and then just fris them up and salt and peppers each side as its frying,, when they are done,, she gets them out of the skillet and then makes gravy with the left over tid-bits in the pan.

i think she just coats the bottom of the skillet with a thin layer of flour and then adds water to it and goes by the 'body' of the gravy that she wants from there.

so that way there you can have pork chop gravy to go over mashed potatoes or whatever you want with your meat.